Chicken Tikka Masala
Classic Chicken Tikka Masala: marinated and seared chicken finished in a spiced tomato and coconut-milk (or cream) sauce. Serve over basmati rice with naan, chapati, or rotis.
Servings: 5 servings
Ingredients
Ingredients
- 2 lbsboneless skinless chicken thighs or breasts, chopped into pieces
- 1/2 cupplain Greek yogurt
- 2 tablespoonsolive oil
- 4 clovesgarlic minced
- 1 teaspoonfreshly grated ginger
- 1 tablespoonlime juice
- 1/2 teaspooncayenne pepper
- 1 1/2 teaspoonsgaram masala
- 1/2 teaspoonsmoked paprika
- 1 teaspoonsalt
- 2 Tablespoonscanola oil
- 4 whole peppercorns
- 1 bay leaf Indian bay leaf if you have one
- 2 whole cloves or 1/4 teaspoon ground cloves
- 1 cinnamon stick
- 1 yellow onion chopped (about 1 1/2 cups)
- 1 inchfresh ginger grated
- 3 clovesgarlic minced
- 1 Bird's eye chili , or a small piece of jalapeño, chopped, (optional for spicy)
- 114 ounce candiced tomatoes or 3 roma tomatoes, chopped
- 1/2 cuptomato sauce
- 1/4 teaspooncayenne pepper or more, for extra spicy
- 1/2 teaspoonground cumin
- 1/2 teaspoonturmeric
- 1 teaspoonground coriander
- 1/2 teaspoonsalt
- 2 teaspoonsgaram masala
- 1 cupcoconut milk or heavy cream
- 1/2 cupfresh chopped cilantro
- Hot cooked Basmati rice
- Naan chapati, or rotis
Instructions
Instructions
- Make the marinade: In a bowl combine 1/2 cup plain Greek yogurt, 2 tablespoons olive oil, 4 cloves minced garlic, 1 teaspoon freshly grated ginger, 1 tablespoon lime juice, 1/2 teaspoon cayenne pepper, 1 1/2 teaspoons garam masala, 1/2 teaspoon smoked paprika, and 1 teaspoon salt. Add the 2 lbs chopped chicken and stir to coat. Cover and marinate 30 minutes at room temperature or refrigerate up to 1 day.
- Cook the chicken: Heat 1 tablespoon of the 2 tablespoons canola oil in a large skillet or grill pan over medium-high heat. Working in a single layer and in batches to avoid crowding, cook the marinated chicken pieces until browned and cooked through, about 3–5 minutes per side (internal temperature 165°F/74°C). Transfer cooked chicken to a plate and keep warm.
- Start the sauce: Heat the remaining 1 tablespoon canola oil in a saucepan over medium heat. Add 4 whole peppercorns, 1 bay leaf, 2 whole cloves (or 1/4 teaspoon ground cloves), and 1 cinnamon stick. Sauté about 20 seconds, stirring, so the spices become fragrant but do not burn.
- Build the sauce: Add 1 chopped yellow onion, the 1-inch grated fresh ginger, 3 cloves minced garlic, and the chopped Bird’s eye chili or a small piece of chopped jalapeño if using. Sauté 2–3 minutes until the onion softens. Add 1 (14-ounce) can diced tomatoes or 3 chopped roma tomatoes, 1/2 cup tomato sauce, 1/4 teaspoon cayenne pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1/2 teaspoon salt, and 2 teaspoons garam masala. Stir to combine, cover, and simmer gently for 10–15 minutes.
- Purée the sauce: Remove and discard the bay leaf, cinnamon stick, whole cloves, and whole peppercorns. Use an immersion blender or transfer the sauce to a blender and purée until smooth. Return the sauce to the pan if needed.
- Finish the sauce: Stir in 1 cup coconut milk (or heavy cream) and heat gently until the sauce is warm and combined.
- Combine and simmer: Add the cooked chicken and any accumulated juices back into the sauce. Simmer gently for 5 minutes to heat the chicken through and meld flavors.
- Serve: Stir in or sprinkle 1/2 cup fresh chopped cilantro. Serve the Chicken Tikka Masala over hot cooked basmati rice with naan, chapati, or rotis on the side.
Equipment
- Blender
Notes
Notes
Make Ahead Instructions:
The chicken tikka marinade and chicken can be prepared up to one day ahead of time. The sauce can be made up to 3 days ahead of time, stored in the fridge. Cook the chicken and warm the sauce the day of serving.
Freezing Instructions:
Store prepared Chicken Tikka Masala in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove.
Slow Cooker:
Here’s my simplified
Slow Cooker Chicken Tikka Masala
that tastes great with less prep time involved.
Instant Pot:
Turn Instant Pot to sauté setting. Cook the chicken in oil first, just until browned on both sides, then remove to a plate. Sauté the spices and tomatoes as directed. Turn IP off. Return chicken to the pot. Secure lid and cook on high pressure for 10 minutes, with a 10 minutes natural release. Discard bay leaves, cinnamon stick and clove and remove chicken to a plate. Use an immersion blender to blend sauce. Stir in coconut milk.
Kashmiri Chilies:
If you can find Kashmiri chilies, they are also authentic in Masala sauce. Add 1 or 2 whole dried chiles to sauté with the spices and and use 1 teaspoon of Kashmiri chili powder in place of cayenne pepper, in the sauce.
Lamb Tikka Masala:
Replace chicken with cubed pieces of lamb shoulder. Marinate and sear the lamb as you would have the chicken, then simmer it in the prepared masala sauce, covered, for 60-90 minutes or until tender.
Make Ahead Instructions:
The chicken tikka marinade and chicken can be prepared up to one day ahead of time. The sauce can be made up to 3 days ahead of time, stored in the fridge. Cook the chicken and warm the sauce the day of serving.
Freezing Instructions:
Store prepared Chicken Tikka Masala in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove.
Slow Cooker:
Here’s my simplified
Slow Cooker Chicken Tikka Masala
that tastes great with less prep time involved.
Instant Pot:
Turn Instant Pot to sauté setting. Cook the chicken in oil first, just until browned on both sides, then remove to a plate. Sauté the spices and tomatoes as directed. Turn IP off. Return chicken to the pot. Secure lid and cook on high pressure for 10 minutes, with a 10 minutes natural release. Discard bay leaves, cinnamon stick and clove and remove chicken to a plate. Use an immersion blender to blend sauce. Stir in coconut milk.
Kashmiri Chilies:
If you can find Kashmiri chilies, they are also authentic in Masala sauce. Add 1 or 2 whole dried chiles to sauté with the spices and and use 1 teaspoon of Kashmiri chili powder in place of cayenne pepper, in the sauce.
Lamb Tikka Masala:
Replace chicken with cubed pieces of lamb shoulder. Marinate and sear the lamb as you would have the chicken, then simmer it in the prepared masala sauce, covered, for 60-90 minutes or until tender.